Guest guest Posted June 3, 2001 Report Share Posted June 3, 2001 * Exported from MasterCook * Breakfast Barley Pudding Recipe By :Paul Wenner Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pearl barley 1/4 teaspoon salt 1 cup chopped dried fruit, apricots, dates, pineapple, peached, golden raisins, etc. 1 cup milk: almond, soy, rice, or nonfat dairy 2 tablespoons Sucanat 1/4 teaspoon cinnamon pinch cardamom additional milk for serving Rinse the barley and place it in a saucepan with 2 cups of water and the salt. Bring to a simmer, then cover and cook until tender, about 25 minutes. Add the dried fruit, milk, Sucanat, cinnamon, and cardamom. Cover and continue cooking 15 minutes. Serve hot with additional milk if desired. Source: " Garden Cuisine " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 1g Fat (2.9% calories from fat); 5g Protein; 39g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.